Sauteed Chicken Cutlets and Cherry Tomatoes with Spinach Orzo

• 3/4 c. orzo
• 1 bunch spinach
• kosher salt
• Pepper
• 2 tbsp. olive oil
• 8 small chicken cutlets
• 1 pt. grape tomatoes
• 4 small sweet red cherry peppers (such as Peppadew)
• 2 clove garlic
• 1 c. low-sodium chicken broth

1. Cook the orzo according to package directions.
2. Drain and toss with the spinach and 1/4 teaspoon each salt and pepper.
3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat.
4. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Cook 4 cutlets until browned and cooked through, 2 to 3 minutes per side; transfer to a plate and cover with foil to keep warm.
6. Heat the remaining tablespoon oil in the skillet.
7. Cook the remaining cutlets for 2 minutes.
8. Turn the cutlets and scatter the tomatoes, cherry peppers, and garlic in the skillet.
9. Cook until the chicken is golden brown and cooked through, 2 to 3 minutes more.
10. Transfer the chicken to the plate.
11. Add the chicken broth to the skillet with the tomato mixture and bring to a simmer.
12. Serve the chicken with the spinach orzo and top with the tomato mixture.

orzo, spinach, kosher salt, pepper, olive oil, chicken cutlets, grape tomatoes, sweet red cherry peppers, clove garlic, chicken broth

Taken from www.delish.com/recipefinder/sauteed-chicken-cutlets-cherry-tomatoes-spinach-orzo-recipe-wdy0613 (may not work)